Food Safety on the Go

Food Safety on the Go Jim Meyer Nutrition and Health Ed. Spec. Ralls County

Why be concerned about food safety? • $78 billion each year • 48 million illnesses • 3,000 plus deaths • It is your job • It can affect you

Who is at risk? • Elderly • Infants and pre-school • Pregnant women • Weakened immune system

What Causes Foodborne Illness? • Physical • Chemical • Microorganisms

Microorganisms that cause illness Mold Virus Bacteria

What germs need to multiply FATTOM Food Temperature Acidity Oxygen Time Moisture

Perishable Foods Any food that contains milk or milk products (in whole or in part) Shell eggs Meats, poultry, fish, and shellfish (shrimp, lobster, crab) Cooked rice, pasta, beans, and vegetables including baked potatoes Tofu and other soy protein foods Raw seed sprouts Untreated garlic and oil mixtures Melon slices Cut tomatoes

Food Safety Danger Zone 40 – 140 USDA 41 – 135 FDA 4 hour rule

Food Allergies • More common • Need to know ingredients • Prevent Cross Contact • Check with teacher or nurse

Thermometers

Personal Hygiene • Assess your health • Wash hands often • Avoid nail polish, jewelry • Use disposable gloves that fit • Cover cuts and open sores • Use hand sanitizers only as last resort • Use serving utensils if possible

Sanitizing Preparation Surfaces Clean before you sanitize 1 tablespoon bleach per 1 gallon water (200 ppm) Air dry Avoid Cross contamination

Transporting Food Clean and sanitize coolers Use ice packs or loose ice Cold foods time limit 6 hours Hot foods time limit 4 hours Use plastic or clean towels in vehicle

Preparing Fruits and Veggies • Wash under running water • Use soft brush • No soap • Cut fruits like apples will turn brown • Cut melons and tomatoes need temperature control

Regulations FDA Food Code State follows 1999 code Counties and cities may adopt their own ordinances Contact your local environmental sanitarian We teach USDA but must follow FDA regulations

Who regulates you? Think about all of the locations that you serve. Who regulates you for food safety in these areas? Discuss with sanitarian if available. Are there any differences between the different locations?

Questions? Jim Meyer 573-985-3911 meyerje@missouri.edu

Food Safety on the Go